These veggie burgers are packed with protein, brown rice, black beans, and boiled beets for the ultimate vegetarian burger. These are easy to make once you cook the beets. Why beets? Beets are rich in fiber and full of nutrients like potassium, magnesium and vitamin C. Black beans are also rich in fiber and contain nutrients like calcium and iron. These burgers are a great alternative to many pre-made vegetarian burgers being sold at the grocery store and they will help to feed and fuel your body and are ready in an hour.
For this recipe, you will need:
Olive Oil: I like to use EVOO (extra virgin) because it’s not refined or processed
Onion
Garlic: this has so many healthy benefits including being great for your immune system
Beets: these are full of nutrients like potassium, magnesium and vitamin C
Brown Rice: cooked or frozen both work great (frozen saves time!)
Black Beans: a great source of proten and fiber
Oat Flour: you can easily make your own by simply putting your oats into a blender
Italian Seasoning
Paprika
Salt
Pepper
Tips:
- You can throw these burgers on the grill instead of making them on the stovetop
- Top with a drizzle of tahini or my sriracha mayo (¼ tsp of mayo + 3 tsp sriracha) if you like a bit of a kick
- Enjoy stacked between two pieces of sourdough bead or two large pieces of lettuce with some tomatoes and sauce
- Add one of these over a salad as your protein
How to Store:
- Store in a sealed airtight container for up to 3 days in the refridgerator or freeze for up to one month
Other beet recipes to try:
Air Fryer Beet Falafel with Roasted Garlic Tahini Sauce
Beet + Black Bean Veggie Burgers
Ingredients
- 4 tbsp olive oil (1 tbsp for the onions, the rest to cook the burgers)
- 1/2 onion, diced
- 2 garlic cloves, minced
- 2 cups cooked beets, chopped into 2 inch pieces (about 2 large beets)
- 1 cup cooked brown rice
- 1 15oz can black beans, drained and rinsed
- 1/2 cup oat flour
- 2 tsp Italian seasoning
- 1/2 tsp paprika
- 1/4 tsp salt
- sprinkle black pepper
Instructions
- Boil hot water in a medium saucepan and then add the beets, leaving on the skin and part of the stem. Let them cook on a simmer for approximately 40 minutes until the beets are cooked through. Test by piercing beets with a fork to see if they are soft.
- Remove the beets and let cool, then remove the skin, cut off the stem and chop into smaller pieces.
- Chop onion, mince the garlic, drain and rinse the black beans, and microwave rice if frozen.
- While the beets cook, in a medium pan over medium heat, add olive oil, then add onions and saute until brown, about 4 minutes. Then add in the garlic and saute for another minute. Remove from the heat and add to the bowl and let cool.
- In a food processor, add in chopped beets and pulse for about 10 seconds. Then add in brown rice, black beans, oat flour, Italian Seasoning, paprika, salt, and black pepper and blend until smooth. If you want chunkier veggie burgers, then pulse until your desired texture.
- In your medium pan, add the olive oil so it covers the bottom of the pan and let it get hot. Then scoop out about 3-4 tbsp for each beet burger into the pan and ideally a medium size pan should fit about 3 burgers. Cook for about 3 minutes per side or until they brown.
- Continue until the burger mixture is used up and ENJOY with a drizzle of tahini, my sriracha mayo (¼ tsp of mayo + 3 tsp sriracha), or simply plain!
